关键词: 茯砖茶, 高光谱, 发花品质, 深度学习, 智能识别

Abstract:

[Objective] Fu brick tea is a popular fermented black tea, and its "Jin hua" fermentation process determines the quality, flavor and function of the tea. Therefore, the establishment of a rapid and non-destructive detection method for the fungal fermentation stage is of great significance to improve the quality control and processing efficiency. [Methods] The variation trend of Fu brick tea was analyzed through the acquisition of visible-near-infrared (VIS-NIR) and near-infrared (NIR) hyperspectral images during the fermentation stage, and combined with the key quality indexes such as moisture, free amino acids, tea polyphenols, and tea pigments (including theaflavins, thearubigins, and theabrownines), the variation trend was analyzed. This study combined support vector machine (SVM) and convolutional neural network (CNN) to establish quantitative detection of key quality indicators and qualitative identification of the fungal fermentation stage. To enhance model performance, the squeeze-and-excitation (SE) attention mechanism was incorporated, which strengthens the adaptive weight adjustment of feature channels, resulting in the development of the Spectra-SE-CNN model. Additionally, t-distributed stochastic neighbor embedding (t-SNE) was used for feature dimensionality reduction, aiding in the visualization of feature distributions during the fermentation process. To improve the interpretability of the model, the Grad-CAM technique was employed for CNN and Spectra-SE-CNN visualization, helping to identify the key regions the model focuses on. [Results and Discussions] In the quantitative detection of Fu brick tea quality, the best models were all Spectra-SE-CNN, with R²p of 0.859 5, 0.852 5 and 0.838 3 for moisture, tea pigments and tea polyphenols, respectively, indicating a high correlation and modeling stability. These values suggest that the models were capable of accurately predicting these key quality indicators based on hyperspectral data. However, the R²p for free amino acids was lower (0.670 2), which could be attributed to their relatively minor changes during the fermentation process or a weak spectral response, making it more challenging to detect this component reliably with the current hyperspectral imaging approach. The Spectra-SE-CNN model significantly outperformed traditional CNN models, demonstrating the effectiveness of incorporating the SE attention mechanism. The SE attention mechanism enhanced the model's ability to extract and discriminate important spectral features, thereby improving both classification accuracy and generalization. This indicated that the Spectra-SE-CNN model excels not only in feature extraction but also in enhancing the model's robustness to variations in the fermentation stage. Furthermore, t-SNE revealed a clear separation of the different fungal fermentation stages in the low-dimensional space, with distinct boundaries. This visualization highlighted the model's ability to distinguish between subtle spectral differences during the fermentation process. The heatmap generated by Grad-CAM emphasized key regions, such as the fermentation location and edges, providing valuable insights into the specific features the model deemed important for accurate predictions. This improved the model's transparency and helped validate the spectral features that were most influential in identifying the fermentation stages. [Conclusions] A Spectra-SE-CNN model was proposed in this research, which incorporates the SE attention mechanism into a convolutional neural network to enhance spectral feature learning. This architecture adaptively recalibrates channel-wise feature responses, allowing the model to focus on informative spectral bands and suppress irrelevant signals. As a result, the Spectra-SE-CNN achieved improved classification accuracy and training efficiency compared to CNN models, demonstrating the strong potential of deep learning in hyperspectral spectral feature extraction. The findings validate Hyperspectral imaging technology(HIS) enables rapid, non-destructive, and high-resolution assessment of Fu brick tea during its critical fungal fermentation stage and the feasibility of integrating HSI with intelligent algorithms for real-time monitoring of the Fu brick tea fermentation process. Furthermore, this approach offers a pathway for broader applications of hyperspectral imaging and deep learning in intelligent agricultural product monitoring, quality control, and automation of traditional fermentation processes.

Key words: Fu brick tea, hyperspectral, fermentation quality, deep learning, intelligent identification